My husband Howard and son Ted love buying pork liver pate from the supermarket. I don’t mind them buying it occasionally but it does have a few chemical nasties in. Whenever I see my husband has brought it I always think about making it. As Christmas is nearly upon us I thought I would cook this yummy pate from scratch. In the past I have made chicken liver pate which was is very tasty. So it’s now time to try pork liver pate. Howard, Ted and I loved it and we hope you will too. Below is a video and recipe for you.
What are your favourite pates to eat at Christmas? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Kitchen towel or tea towel
- Tablespoon
- Frying pan
- Wooden spoon
- Serving spoon
- Blender
- Spatula
Ingredients
- Pork livers x 500g
- Red onion x 1
- Garlic x 2 cloves
- Unsalted butter or ghee x 2 – 4 tbsp
- Rosemary x 2 springs
- Thyme x 2 springs
- Olive oil
- Salt and pepper to taste
Method
- Peel and finely slice and dice the onion and garlic.
- Remove the leaves from the thyme and rosemary.
- To take the leaves off, hold the sprig at the top and pull down on the leaves.
- Chop the leaves and set these ingredients aside.
- Now remove the packaging from the liver and place on the tea or kitchen towel.
- Pat the liver dry and put it onto the chopping board.
- Cut away away sinus from the liver.
- Put the frying pan onto a high heat and add the unsalted butter ghee.
- When the ghee starts to bubble, add in the pork livers and fry until they are browned all over.
- It should only take about 2 minutes each side.
- Put the liver onto the plate and place the frying pan back onto the heat.
- Next add in the onion and fry the onions until they start to soften and become see through.
- Add the garlic, rosemary and thyme to the frying pan and continue to fry for a further minute or so.
- The heat may need to come down if the onions start to stick so turn it down and add a little bit of water.
- Once everything has softened add in the liver and remove from the heat.
- Leave to cool.
- Once cool enough to touch, put all the ingredients from the frying pan into the blender.
- You may want to add a little bit of olive oil at this point as well.
- Blend all the ingredients together and once smooth pour the contents into a serving bowl.
- Then serve with sweet potato chips, toast or chickpea flour wraps/pancakes and salad.
- Finally enjoy.
Pork Liver Pate was delicious. It was very easy to prepare and cook. Howard and Ted ate their portion with toast and I had mine with a sweet jacket potato and salad. Also it would be tasty with my chickpea flour wraps. It would be great as part of a cold meats board at a party too. Liver pate is freezable to you could make a batch and freeze it for another occasion. Plus it made yummy leftovers as well. However you decide to eat this dish, as always, please enjoy! Thank you xxx
Googies Kitchen Life 